The CIA’s New York campus offers bachelor’s and associate degrees with majors in culinary arts, baking and pastry arts, culinary science, and applied food studies. Each member of the CIA faculty is a talented educator drawn from more than 170 expert chef-instructors and professors.
As the college's main campus, the Hyde Park location presents students and visitors with the benefits of a major college campus, unique in all of culinary education for its offerings and resources set on 170 acres. Many guests come to dine at the college’s famous, student-staffed on-campus restaurants and cafe—the American Bounty Restaurant, The Bocuse Restaurant, Ristorante Caterina de’ Medici, and Apple Pie Bakery Cafe. A CIA credential is highly sought-after by foodservice and hospitality employers, and the college’s 48,000-strong network of alumni—many of whom are industry leaders and innovators—is a testament to that.
Reservations are suggested for each of our award-winning restaurants except the Apple Pie Bakery Cafe.
As a true not-for-profit college, our mission is to provide the world’s best professional culinary education.


The college also provides professional development for those already in the industry or career changers, as well as a wide selection of programs for food enthusiasts, from one-day courses to week-long culinary Boot Camps. The person leading class could be an acknowledged master of the culinary or baking and pastry arts or an expert in management or liberal arts studies. The facilities are ideal for learning—Roth Hall, the Colavita Center for Italian Food and Wine, the J. In addition, the New York campus offers public tours given by current CIA students and a bookstore featuring epicurean delights, cookbooks, souvenirs, and assorted kitchen utensils. Students choose the CIA for our gold-standard education programs, expert faculty, world-class facilities, and outstanding career opportunities.
All of our programs are for anyone with a passion for food—from students striving to become the next Charlie Palmer (CIA Class of ’79), Grant Achatz (CIA Class of ’94), or Cat Cora (CIA Class of ’95), to professionals looking to advance their skills and food lovers seeking the best in education for the home cook. That person might also be a winner of the Culinary World Cup or a Culinary Olympics Gold Medal, a published author of textbooks or cookbooks, or a featured chef in Bon Appetit, Nation’s Restaurant News, or Food & Wine.


Willard Marriott Education Center, and the Student Commons house 41 professionally equipped kitchens and bakeshops, four student-staffed public restaurants, a demonstration theater, meat and fish fabrication rooms, a commercial storeroom, a culinary science lab, a sensory lab, the Julius Wile Baccalaureate Center, and athletic facilities. All of our faculty members are dedicated teachers whose industry credentials and experience are unmatched in culinary education.
In addition, the General Foods Nutrition Center includes a computer classroom and laboratory, and a nutrition resources center. The Marriott Pavilion features the 800-seat Ecolab Auditorium and a conference space that includes a state-of-the-art kitchen.



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